SELEZIONE V.L. 173
Selezione V.L. 173 is a Saccharomyces cerevisiae ref. bayanus strain selected by EVER for secondary fermentation in autoclaves using the Charmat method. Cryophilic and pressure-tolerant, it ensures rapid, reliable, and clean fermentations with low production of SO₂, H₂S, and acetaldehyde, guaranteeing sparkling wines that are aromatically precise and technically sound. Thanks to its high fermentation […]
SELEZIONE L.S. 502
Saccharomyces cerevisiae with high aromatic potential with citrus, floral and tropical fruit scents. Producing extremely low quantities of sulfur dioxide and acetaldehyde, it finds ideal use in the production of sparkling wine bases, or in all those wines where you want to optimize the ratio between free and total sulfur dioxide.
SELEZIONE R.E. 515
Saccharomyces cerevisiae r.f. bayanus, very vigorous, expressive and resistant to multiple stress conditions. It has a thermophilic attitude, so at high fermentation temperatures it expresses excellent qualitative performances, revealing the varietal aromatic precursors and completing the aromatic profile with fruity and floral esters.
MYCOFERM PRO PASSION
Saccharomyces cerevisae yeast for the exaltation of varietal thiol aromas, it also has the ability to produce fermentative aromas. It is the strain to be used on thiol varieties for the liberation of aromatic precursors in winemaking in reduction but also in wines destined for evolution in barrique or tonneau.
Inverno 1936
Saccharomyces cerevisiae, varietal, recommended for the production of wines from dried grapes and late harvests. It is a cryotolerant strain, particularly suited for fermenting under difficult temperature conditions and in the cold months. Selected on dried grapes, it is osmotolerant and alcoholigenous. It enhances the typical aroma of overripe grapes, gives complex notes of fruit […]
Carso
Saccharomyces cerevisiae, with a particular enzymatic profile capable of amplifying the expression of varietal origin thiols, it is also able to produce discrete quantities of fermentation aromas. It is suggested on grapes from white varieties rich in precursors such as Sauvignon Blanc and Colombard, but it can also give interesting notes on Ribolla or Incrocio […]
Quarzo
Saccharomyces cerevisae yeast with a particular enzymatic complex that will amplify the expression of the thiols of varietal origin; it is also able to produce a fair quantity of fermentative aromas. This strain is well suited for reductive winemaking techniques as well as in production of wines that will complete their evolution in wood.
Corallo
Saccharomyces cerevisiae yeast, alcoholic, cryophilic, and fructophilic, selected for the vinification of great red wines in which it facilitates colour stability. MYCOFERM CORALLO COLLECTION enhances the varietal aroma of the grapes and, from the first fermentation stages, it releases polysaccharides which contribute, together with ethanal, to colour stability. It has a characteristic metabolism which increases […]
Mycoferm pro nature
Saccharomyces cerevisiae yeast, expressive, thanks to its high production of stable esters and acetates it strengthens the fruity and floral notes of less aromatic wines. Able to regularly ferment also in conditions of significantly limited contribution of sulfur dioxide and acetaldehyde. Ideal for the preparation of base wines intended for sparkling or young, fruity wines.
Vulcano
Saccharomyces cerevisiae var. bayanus, of exceptional osmotolerance and alcohol tolerance, is used for the vinification of dried grapes, since it enhances the characteristics of grape, expanding its fruity notes. It adapts to low and high fermentation temperatures with a reduced production of volatile acidity even at high alcohol gradations. Also, ideal for the sparkling process […]
Mycoferm pro rouge
Saccharomyces cerevisiae, average vigorous and alcoholigenous; its cryophilic capabilities make it suitable to exploit the varietal aromatic properties of red grapes, in cold pre-fermentation maceration, to obtain fruity wines ready to drink. It is recommended in the vinification of grapes which have little anthocyanin, as it does not absorb much color.
Primavera ’56
Saccharomyces cerevisiae gives volume and freshness, suitable for red wines in which varietal aromas are enhanced. It has a good alcohol tolerance and ferments at low temperatures. Great interaction with color. On neutral varieties, it gives good aromatic production, particularly interesting on rosé and red sparkling wines.
Mycoferm cru 05
Saccharomyces cerevisiae var. bayanus, vigorous and alcoholigenous, is recommended in the classic red vinification of important wines with interesting notes of wild berries and blackcurrants. The high production of glycerol makes the wines more round and elegant.
Rubino
Saccharomyces cerevisiae, vigorous, prefers fermentations with average temperatures. It is recommended for red vinification with long maceration and grapes rich in tannins. It amplifies the bouquet, bringing notes of spice and ripe fruit while giving a tasting complexity that justifies the aging of wine in wood. It is also interesting for its low adsorption of […]
Mycoferm cru 31
Saccharomyces cerevisiae var. bayanus, very vigorous, alcoholigenous and fructophilic, is able to ferment very clear juices which are also at a low temperature. It is recommended for great white wines and for aging; the high production of polysaccharides and the balanced intake of fruity and floral aromas (citrus and tropical fruits) offers wines of great […]
Mycoferm cru 611
Saccharomyces cerevisiae, aromatic, suitable for fermenting very clear juices and at low temperature. The high production of stable esters and acetates strengthens the fruity and floral notes of less aromatic wines. The good supply of glycerin positively contributes to the volume and softness of the same. Ideal in second fermentation combined with CRIO-SP.
Mycoferm c 22
This Saccharomyces cerevisiae strain, it’s a yeast with a fast and regular fermentation, with a discreet dominance over indigenous strains, a good fermentation power; a good nutrition of nitrogen is recommended to limit the formation of H2S. It is a flexible and usable yeast for the fermentation of white, red and rosé wines, even in […]
Mycoferm cru 811
Saccharomyces cerevisiae var. bayanus, vigorous and extremely alcohol tolerant, fermented in a wide temperature range. It enhances the varietal character with subtle floral and fruity notes; it presents great aromatic finesse and a remarkable release of polysaccharides. Suitable for the production of important white wines with high alcohol content. Ideal for fermentation and recovery from […]
Mycoferm b 22
Active Dry Yeast Saccharomyces cerevisiae var. bayanus, a vigorous yeast, with a high resistance to low temperatures, fructophilic, with modest nutritional requirements, able to enhance the aromatic characteristics of the original variety, for regular fermentations, and for restarting stuck fermentations.
Mycoferm it cab 90
Saccharomyces cerevisiae, ideal for the processing of varietal red wines, with good resistance to alcohol and limited nutritional needs. On young wines, it highlights fruity notes (blackberry, cherry, raspberry, and currant); on structured wines of medium aging in wood it highlights an evolution towards ripe fruit, jam and spices. An ideal accompaniment for winemaking with […]
Mycoferm m 22
Dry Active Yeast Saccharomyces cerevisiae, with an excellent alcohol production and a good fermentative vigor; it enhances the characteristics of the grape variety by expanding its fruity notes. This yeast is appreciated for its ability to ferment large masses in which we want to maintain an elegant and exclusive aromatic profile. It can also be […]
Mycoferm it 07
Saccharomyces cerevisiae var. bayanus, particularly suitable for the preparation of white and rosé wines, which brings balance and elegance with notes of flowers and fresh fruits. Ideal for re-fermentation in classic and sparkling wines; it maintains the fixed acidity of the wine and enhances the sensation of freshness.
Mycoferm a 22
Dry Active Yeast Saccharomyces cerevisiae, vigorous, alcoholic, fructophilic, is able to ferment very clear musts without any difficulty, even at low temperatures. It produces floral and fruity aromas and releases parietal polysaccharides, thus making an important contribution to the harmony and sensory stability of wine.
Mycoferm it fruity flavor
Saccharomyces cerevisiae is particularly suitable for the production of young red wines, rosé and “Beaujolais” wines. It gives the wines intense and persistent fruity aromas, especially of cherry, sour cherry, plum and currant, but also of pink grapefruit, which harmonize with delicately spicy and floral notes. It has good alcohol tolerance and a good demalicant […]
Mycoferm pro arom
Saccharomyces cerevisiae, aromatic, able to ferment at low temperature and with medium to high sugar concentrations. It gives stable fruit and floral notes, due to very low production of carbonyl compounds, known to be responsible for the aroma decaying of the wines.
Uvarum
Saccharomyces bayanus var. uvarum strain, resulting from the selection made on a number of autochthonous strains selected in the classic area of Amarone production. Thanks to its psychrophilic characteristic, it is able to ferment at low temperatures; the high production of esters associated with a marked fruit profile completes its character.
Mycoferm pro crio sp
Saccharomyces cerevisiae var. bayanus, leaching for both the first fermentation of wines and sparkling base wines; it very well indicated also for the subsequent second fermentation, bringing finesse and elegance. Recommended as a solution in restarting stuck fermentations.
Mediterraneo
Saccharomyces cerevisiae, resulting from a selection made in the Salento area of red grapes. It is distinguished by the high fermentative power for its high alcohol tolerance. It is capable of producing pleasing wines with fresh fruit, blackberry and plum notes. Due to these properties, it is intended for the production of red wines from […]
IT